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yet which will roduce a finish Patented my 1?, rear aasze JULIAN S. COHEN, OF NEW YORK, N. :2.

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This invention relates to afood product or composition, and particularl to a composition which may be utilized or making me-. ringues, marshmallows or such like products 5 as are generally used in cake, pastry or candy manufacture.

The object of this invention is to .provide a composition whose ingredients are comparatively inexpensive and readil securable,

food product of high qua ity and of many uses.

In carrying out my invention 1' utilize a mixture composed of albumen in either liquid or dry form, although preferably in dry or powdered form; sugar, and a moderate percentage of ground, powdered or pulverized kernel or seed of St. Johns bread or lotus v bean. The latter ingredient, powdered St.

J ohns bread kernels or seeds, is found particularly effective since in the combination of ingredients mentioned, it lends its highly absorptive absorptive qualities of the kernel or seed of St. Johns bread or lotus bean tend to so re- 'duce the liquid content of the meringue or marshmallow mixture, that such mixture is normally maintained in the proper consistency for an extremely long length of time.

It is well known that when dry albumen is used to form a whi for meringues, marshmallows or the like, 1t is necessary to add considerable water to the mix. For instance, a pint of water is generally added to 2 ounces of the albumen reparation and also 1% pounds of sugar. his produces a' temporarily satisfactory whip, but one which after standing less t an forty hours becomes partly fluid and therefore useless.

I am aware that various efforts-have been made to stabilize the mixture thus made, such as by addin a jelly-creating compound like a mixture 0 pectin and a fruit acid. While the addition of such ingredients will produce a resultant food product which is stable by reason of its jelly formation, 1 am aware that the use of such ingredients has not proven en tirely satisfactory for several reasons. In the first place the use of a citric acid, which is necessarily used where pectin is used, gives a slightly sour or tart taste, which is some- Appllcatlon filed April 25,

qualities. The extraordinary- 192t. Serial No. 272,86.

times undesirable. Secondly, where pectin is used the mixture is rendered pasty or sticky, which condition is particularly present under certain atmospheric conditions and is sometimes objected to. 5:.

My invention therefore has for its primary object, the production of a meringue, marshmallow or like food product of a non-jelly formation which will have initially and retain indefinitely the consistency or degree of solidity required of such food product without having the acid taste .created by the use of an acid in the mixture; without also having the pasty consistency produced through the use of pectin. I also achieve through the use of my improved food product a mlxture which is highly stable, thus avoiding the tendency of the mixture to rapidly become fluid after a short time. i v

I have found that'a commercial form of mixture may be readily made and supplied to users, such mixture consisting of a proportion of dried egg or albumen, powdered or finely dividedkernel of St. Johns bread or lotus bean, and sugar. If desired, Where a slightly tart taste is required, a small percentage of a citric acid may be added, although such addition of acid is not at all es sential to the complete success of, the mixture.

One embodiment a? my improved food composition may be as follows:

. v v I Percent Driedegg a1bu1'nen 2O Sugar 73 Finely divided or pulverized kernel of St. J ohns bread or lotus bean It will be understood that where required, other ingredients may be added, particularly where variations in the taste of the resultant no product are required. The mixture, which is formed in a whip through the customary application of cold water and heating process, results in a product of a continuously uni form consistency under varying degrees of as temperature. This is due to the highlyv absorptive owers of the powdered kernel of St. Johns bread or lotus bean, which rapid]. absorbs excess water so that the possibihty of the mixture becoming fluid or partly 10o fluid is prevented, even though the Whip should stand for many hours. The resultant Whip is therefore one which is of the desired consistency constantly; which has not the sticky, pasty character of a mixture created by the inclusion of pectin or other jellyforming ingredients; and which Where a tart taste is not desired, can dispense with the inclusion of citric acid without in any manner affecting the result.

While I have described one embodiment of my invention, it is obvious that the same is not to be restricted thereto, but is broad enough to cover all compositions coming Within the scope of the annexed claims.-

VVhat I claim is:

i 1. A food product for use in making meringues, marshmallows and the like comprising albumen, sugar and the kernel of St. Johns bread.

2. A food composition for use in making meringues, comprising egg albumen and a pre aration of finely divided seed or kernel of t. Johns bread and sugar, said ingredients being in the proportions necessary to form, with the addition of Water, a Whip of suitable consistency.

Signed at the city, county and State of NewYork, this 21st day of April, 1928.

JULIAN S. COHEN. 

